Vegan Lemon Poppyseed Pancakes
Ingredients
- 250ml (1 cup) soy milk
- 2 tbsp lemon juice
- 3 tsp lemon zest
- 2 tbsp maple syrup
- 1/4 cup coconut yoghurt
- 1/2 tsp vanilla extract
- 1 tbsp poppy seeds
- 1 1/2 cup spelt flour
- 3 tsp baking powder
- 1/8 tsp salt
Glaze
- 1/4 cup icing sugar
- 1/2 lemon, juiced
Preparation
In a large mixing bowl whisk together the milk, lemon juice, lemon zest, maple syrup, coconut yogurt and vanilla.
In a separate bowl sift the flour, baking powder, poppy seeds and salt. Add the dry ingredients to the wet and combine.
Heat a non-stick pan to low-medium heat. Pour 1/4 cup of batter onto the pan, once bubbles appear flip the pancake, cooking 2 minutes each side.
Whisk together the icing sugar and lemon juice. Stack pancakes on a plate and serve with the glaze and fresh blueberries.
